Bran Muffins

Wed Mar 21, 2007 5:16 pm

Bran Muffins

This is also a recipe where you can cook muffins right away and keep the remaining batter in a covered container in the refrigerator for up to 6 weeks. Again very convenient and a great time saver. It never lasts that long, I can assure you.

Pour boiling water over natural bran (not flakes). Let soak while creaming oil, sugar and eggs in a separate bowl. Using another bowl, sift flour, salt and baking soda and set aside.

Add half of buttermilk to natural bran mixture and stir well. Pour this in oil, sugar and egg bowl and mix.

Alternating between remaining buttermilk and flour mixture, continue until all is gone.

Gently fold in bran flakes and raisins.

Scoop batter in greased muffin tins and bake at 350 degrees Fahrenheit for 20-22 minutes or until toothpick inserted in centre of muffin comes out clean. Depending on your oven, you might have to adjust temperatures and cooking times accordingly.

Cook right away or keep remaining batter covered in fridge for up to 6 weeks. If batter is cold cook 5 minutes longer.

Enjoy this one as well. I just finished making this recipe and it is very nice aromatherapy. Bon appetit!!